Toss the prawns with the mirin, seasame oil, salt and pepper; marinate for twenty (20) minutes.

Combine the sauce ingredients. Place the shredded spring onions and the chili in ice water.

Heat a wok then add the groundnut oil. Add the chopped spring onions, ginger and garlic; fry stirring continuously for two (2) minutes to release the aromas. Add the chili jam or paste and continue to combine.

Now add the prawns and cook for two (2) minutes; remove the prawns and keep warm. Add the sauce and bring to the boil. Add the coriander and cornflour paste and cook to thicken. Return the prawns to the pan and heat through.